Shortbread cookies
Prep time : 30 minutes
Servings : about 16 cookies
INGREDIENTS
- ½ cup densely packed salted plant butter
- ½ cup densely packed unsalted plant butter
- ¾ cup (150g) of cane sugar
- ½ cup (80g) sweet white rice flour
- 1 ⅛ cup (160g) white flour
- ¼ tsp vanilla powder or extract
Enjoy these delicious shortbread cookies, made with our plant butter for a rich, indulgent flavor and melt-in-your-mouth texture
INSTRUCTIONS
- Using a handheld mixer, beat the plant butter until smooth and creamy. Add the cane sugar and continue mixing until fully combined.
- Switch to a spatula or wooden spoon and gently fold in both flours by hand. Mix in the vanilla powder (or extract, if using).
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
- When ready to bake, preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Lightly flour your work surface and rolling pin. Roll out half of the dough to about 1 inch thick. Use your favorite cookie cutters to cut out shapes, placing them close together. Carefully transfer the cookies onto the prepared baking sheet. Gather and re-roll any scraps until all the dough is used.
- Sprinkle with decorations or sugar, then bake for 10–12 minutes, removing the cookies just before they begin to brown. This keeps them soft, moist, and flavorful. Stored in an airtight container, they’ll stay fresh for up to a week.
